Pick the leaves off of your basil stems.
You will need: 1/2 a cup of walnuts or pine nuts. I am using pine nuts because I bought a large bag and Phil is worried that it will never get used.
Combine ingredients in a food processor or blender and blend until smooth. Scrape the sides as necessary.
Divide the pesto into 3 portions. Store in an airtight container and chill 1-2 days and freeze up to 3 months!